Rabo Guisado (Puerto Rican Oxtail Stew) (Edit recipe)

Notes

If the broth is too watery, thicken it with a cornstarch slurry. Mix equal parts of cornstarch and cold water. Start with 1 tablespoon of corn starch + 1 tablespoon of water. Add it to the broth and stir while the flame is on medium. The heat will help the cornstarch thicken the broth nicely. This is usually enough but add a little more slurry, if necessary. Use drinking wine, not cooking wine. Cooking wine contains salt and additives that can ruin the flavors of this dish. Drinking wine will enhance the flavors and take this dish to a new level! I recommend dry red wine like Cabernet Sauvignon, Pinot Noir, or Merlot. If you prefer onions and peppers with texture, add them in 15 minutes before the end of cooking time. Otherwise, they will soften and disintegrate into the sauce. If you don’t have a pressure cooker, you can cook this dish in a caldero or Dutch oven. It will take about 2 hours for the oxtail to become tender. Once the oxtail is fall-off-the-bone tender, remove the aromatics (culantro, bay leaves) and skim the excess fat collected at the top. Oxtail is very fatty, so you’ll want to “clean” the sauce by removing the excess fat. Optional: add 1 small clove of raw, crushed garlic once the oxtail is cooked. In my opinion, this elevates the flavors of this dish to new heights! Stir well and remove from heat. Serve with your sides of choice and enjoy! For this recipe I used Loisa sofrito, recaito, adobo and sazón. Loisa products are made with clean ingredients, without fillers or harmful dyes. Use my code madewithsazon for 10% off your order!